For example, some beef substitutes are made with added vitamin B12, which is important for maintaining healthy blood cells and a healthy nervous system. Then, reduce the heat to low and gently simmer the broth for 1 ½ hours or until the beef is tender. One of the most common condiments in Japanese cuisine is soy sauce. It’s a dark, salty liquid that is made from fermented soybeans. It is often used as a dipping sauce for sushi, and it can also be used to season other dishes. Soy sauce is a good source of protein and vitamin B, and it is low in calories. It is also a good alternative to beef bouillon, as it can add flavor to dishes without adding fat or calories. Soy-based products: Soy is a versatile protein that can be used to make a variety of meat substitutes, including tofu, tempeh, and soy-based burgers.

I also thought about herbs that I use when cooking beef and wanted to include those, as well. And salt was definitely going to be included as the strong flavor enhancer that it is. And garlic. I put garlic in everything. lol You can substitute 1 cup of beef broth with 1 cup of hot or boiling water and a beef bouillon cube. Recipes Using Beef Bouillon French Onion SoupThey are made of vegetables and so easy to make. Aside from skipping the major salt content in store-bought versions, you’re getting positive health benefits of vitamins and minerals in your bullion cube. Nutritional yeast is loaded with vitamins, minerals and proteins and is a completely natural food. It is NOT the same thing as baker’s yeast for making bread or brewer’s yeast, so please don’t try to use either of thoseas a substitute. Mashed potatoes is the classic side dish for beef bourguignon, although a chunk of crusty bread would be a welcome lighter alternative. Try other mashes like celeriac, carrot and swede or butterbean mash if you fancy a change.

When I create recipes that I want to be deeply, richly dark and savory, there are ingredients I instinctively reach for. Joan Thirsk, ‘Blencowe, Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 2007 accessed 17 Nov 2016 Onions are the first. And yet, scientifically, onions are not high in glutamates, so on their own are not really creating the depth of umami I wanted in my beef bouillon recipe.

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Auguste Escoffier: Founder of Modern Cuisine; online https://www.iwfs.org/americas/wine-food---friends-1/articles/auguste-escoffier--founder-of-modern-cuisine Experiment with flavorings: I.e., veggies, herbs, spices, etc. I recommend making notes every time you add new ingredients/change ratios of veggies, herbs, etc. That way, you’ll be able to replicate your favorite versions easily. Fortunately, there are a few simple ways to make a beef substitute that is both tasty and nutritious.